Watercress Cream Soup

Watercress Cream Soup

A dollop of crème fraîche and a sprig of watercress are a lovely garnish for Watercress Cream Soup.

Watercress Cream Soup
Yield: 8 (½-cup) servings • Preparation: 10 minutes • Cook: 40 minutes
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  1. 3 tablespoons salted butter
  2. 2 cups sliced leeks (white part only)
  3. 1 (32-ounce) carton low-sodium chicken broth
  4. 2 (4-ounce) packages watercress, blanched
  5. ⅛ teaspoon ground black pepper
  6. 2 tablespoons heavy whipping cream
  7. Garnish: crème fraîche and 8 sprigs watercress
  1. In a large saucepan, melt butter over medium-low heat. Add leeks, and cook, stirring occasionally, until tender and slightly caramelized, approximately 20 minutes. (Reduce heat if leeks start to burn.)
  2. Add chicken broth, watercress, and pepper. Bring to a boil, then reduce heat to a simmer, and cook for 20 minutes. Remove from heat, and add cream.
  3. Using an immersion blender, purée soup until creamy and smooth.
  4. Garnish individual servings with a dollop of crème fraîche and a sprig of watercress, if desired.
  1. • To blanch watercress, immerse it in a saucepan of boiling water for 1 minute. Remove from boiling water, and place in a bowl of ice water to stop cooking. Remove from ice water, drain well, and coarsely chop.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime March/April 2015



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